Shellfish Free Ginger-Scallion Beef Skillet
Bold, fragrant, and ready in a single pan, this beef skillet is the kind of weeknight dinner that feels far more impressive than the effort it requires. Thinly sliced steak gets a quick marinade in coconut aminos and fresh ginger before hitting a screaming-hot skillet, building that deeply browned, restaurant-style sear right at home. Carrot matchsticks and scallions add color and crunch, while a glossy sauce built from bone broth, turmeric, and apple cider vinegar ties everything together with warmth and a subtle tang. The arrowroot slurry thickens the sauce beautifully without any cornstarch, keeping the whole dish clean and straightforward. For anyone navigating shellfish allergies, this is the kind of Asian-inspired stir-fry that can feel tricky to order out or buy pre-made — sauces and broths at restaurants often sneak in shellfish-derived ingredients — but every component here is easy to verify and totally safe. Coconut aminos do the heavy lifting in place of traditional soy or oyster sauce, delivering that savory depth without any of the usual concerns. Pile it over rice or eat it straight from the pan; either way, those dark green scallion tops on top make it look like you really know what you're doing.
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tsp arrowroot starch
For the skillet
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, thinly sliced into matchsticks
- 1 bunch scallions (about 6), white and light green parts cut into 2-inch pieces, dark green tops thinly sliced and reserved for garnish
- 2 medium carrots, peeled and cut into thin matchsticks
For the sauce
- ½ cup bone broth
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ½ tsp turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
- 1 tsp arrowroot starch
- 1 tbsp cold water
Instructions
- 1
In a small bowl, whisk together 2 tbsp coconut aminos, 1 tbsp grated ginger, and 1 tsp arrowroot starch. Add the sliced beef and toss to coat evenly. Set aside while you prepare the remaining ingredients.
- 2
In a separate small bowl, stir together the bone broth, 2 tbsp coconut aminos, apple cider vinegar, turmeric, ground ginger, and salt. In a second small bowl, stir the remaining 1 tsp arrowroot starch with 1 tbsp cold water until smooth. Set both bowls near the stove.
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